UruguayanDessert
Vanilla alfajores
These alfajores are tender vanilla sandwich cookies filled with a generous dollop of dulce de leche and rolled in shredded coconut. The dough, made with a blend of cornstarch and flour, bakes up pale and soft, almost melting in your mouth. Chilling the dough for at least 30 minutes (or even overnight) is key for easy handling and a delicate texture. Once assembled, they're ready to eat, though the flavors deepen if they sit for a day.
39 minServes 4
Method
4 steps · 39 min total
- 01
Cream Butter and Sugar
In a large bowl, cream the softened butter for about 1 minute until light. Add the sugar and continue to cream for another 2 minutes, until the mixture is pale and fluffy. Beat in the whole egg until fully incorporated, then mix in the egg yolk.
Once everything is nicely combined, add the cornstarch, all-purpose flour, baking powder, and vanilla extract. Mix until just combined, forming a soft dough. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or even overnight if you're planning ahead.
- 02
